Stuffed Chicken Breasts With Cider Vinegar Sauce Recipes

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Stuffed Chicken Breasts with Cider Vinegar Sauce image

Recipe From epicurious.com

Categories     Chicken     Bake     Sauté     Vinegar     Dried Fruit     Raisin     Spinach     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

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  • For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
  • Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
  • Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
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